Who says healthy meals need to be difficult or complicated? This Salmon & Asparagus Sheet Pan Dinner recipe takes just 5 minutes to prepare and 15 minutes to cook! It’s naturally rich in omega-3 and omega-9 oils, protein, and fiber, and it just happens to be dairy-free, gluten-free, and low carb.
If you don’t have a lot of fresh foods on hand, you can make this meal using frozen salmon. I’ve included additional directions below.
This Salmon & Asparagus Sheet Pan Dinner Suits Nearly Every Diet
As mentioned, this sheet pan dinner is good an oily, but low in carbs, making it a great option for keto diets. The recipe is also free of most top allergens, including dairy, nuts, gluten, and soy. And it’s grain-free, for paleo demands.
You can serve this entree as a one pan dinner, or pair it with rice, your favorite whole grain, or cauliflower rice. If you want to keep it speedy, just make whole grain couscous! It’s a wonderful weeknight dish, but also works well for company, or as an alternate meal idea for Easter.
How to Cook this Recipe with Frozen Salmon
Rinse any ice crystals off the salmon and place the still frozen salmon, skin side down, on your baking sheet, without any vegetables. Cover it with foil and bake for 10 minutes in your preheated oven. Carefully remove the foil, drain any excess liquid, and continue with the recipe, starting at Step 2. You might need to add a few more minutes to the cook time.
The dairy-free and keto sheet pan dinner recipe with photo was shared with us by Atkins.com.
Special Diet Notes: Salmon & Asparagus Sheet Pan Dinner
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, keto-friendly, and paleo-friendly.
- 1 bunch thin spear asparagus, woody ends removed
- 1 tablespoon + 1 teaspoon olive oil, divided
- ⅛ teaspoon + ⅛ teaspoon salt, divided
- 2 salmon fillets (4 ounces each), no more than ¾-inch thick
- Pinch black pepper
- 3 tablespoons mayonnaise (use vegan mayo for egg-free)
- 1 tablespoon lemon juice (fresh-squeezed or bottled)
- 1 teaspoon Dijon mustard
- ¼ teaspoon minced or pressed garlic
- Preheat your oven to 425°F.
- Place the asparagus on a rimmed baking sheet and toss with the 1 tablespoon olive oil and ⅛ teaspoon salt. Arrange in single layer, leaving space for the salmon.
- Place the salmon skin-side down on the baking sheet. Brush the salmon with the remaining 1 teaspoon olive oil and season with the remaining ⅛ teaspoon salt, and black pepper.
- Bake for 15 minutes, or until the center of the salmon reaches 145°F and the asparagus spears are tender and beginning to brown at the tips.
- In a small bowl, whisk together the mayonnaise, lemon juice, mustard, and garlic until smooth.
- Divide the salmon and asparagus between two plates and drizzle each serving with half of the mayonnaise sauce.